Garlic Parmesan Monkey Bread
This Garlic Parmesan Monkey Bread is a gooey, garlicky finger food made from biscuit dough and a buttery Parmesan sauce, perfect for brunch or appetizers.
Ingredients
Monkey Bread Ingredients
- 2 cans refrigerated biscuit dough (10–16 oz total, depending on brand)
- 1/2 cup unsalted butter, melted (use salted if you prefer, but cut added salt)
- 1/2 cup grated Parmesan cheese (freshly grated for best texture and flavor)
- 2–3 cloves garlic, minced (adjust for how garlicky you like it)
- 1 teaspoon Italian seasoning
- 1/4 teaspoon salt (omit if using salted butter)
- 1/4 teaspoon black pepper
Instructions
Preparation
- Preheat the oven to 375°F (190°C). Grease a bundt pan well with butter or nonstick spray.
- In a medium bowl, whisk melted butter, minced garlic, grated Parmesan, Italian seasoning, salt, and pepper until combined.
- Open the biscuit cans and cut each biscuit into quarters.
- Working quickly, dip each biscuit piece into the butter-Parmesan mixture, tossing to coat evenly. Use tongs or a fork to avoid losing coating.
- Layer the coated pieces in the prepared bundt pan, building them up evenly. Pour any remaining butter mixture over the top so the top pieces get flavor too.
Baking
- Bake 25–30 minutes, or until the top is golden brown and a biscuit in the center is cooked through.
- Let the bread cool in the pan for 5–8 minutes, then invert onto a serving platter.
- Serve warm. Pull pieces apart and dip as desired.
Notes
For a richer bite, swap half the Parmesan for shredded mozzarella. Use vegan butter and a plant-based Parmesan for a dairy-free version. Add fresh herbs after baking for extra flavor.